Sweet Potato Rosti

I have been busy.  Very, very, unrelentingly busy.  That is my lame excuse for not cooking anything worthwhile recently.  Recently though, I made the resolution that I would cook more.  I found a recipe for a crispy sweet potato rosti that looked really good. I don't know what a rosti is, but I like sweet potatoes a whole lot.  It's a fairly simple recipe, the only tough part is flipping the rosti without breaking it (I did not succeed).

Crispy Sweet Potato Rosti

1 tablespoon olive oil, divided

2 cups grated sweet potatoes

Kosher salt 

Black pepper

1) Heat half the oil in a 10 inch frying pan over medium-low heat.  Squeeze the extra fluid out of the sweet potatoes with a kitchen or paper towel.

2) Add potatoes to hot pan, pressing them with a spatula to make a flat surface.  Cook until the bottom is golden and crisp, about 12-15 minutes.

3) Place a small plate (small enough to fit in the skillet) into pan.  Invert rosti onto plate (wear an oven mitt for safety).  Add remaining oil to pan slide the rosti back in.  Continue cooking until the other side is golden, another 10-12 minutes.

4) Reduce heat to low and cook for another 2 minutes to crisp the bottom.  Season with salt and pepper.

So that didn't go quite as planned.  The rosti never really formed into one big pancake and fell apart both times I moved it.  That being said, it was delicious!   I paired it with an arugula, strawberry, and goat cheese salad which was perfect.  I'm going to try it again and experiment with it to really make it my own, and i'll keep trying to make it a perfect crispy sweet potato pancake.